Lockdown 1.0 saw me take on the classic scone. Each Saturday it became a ritual for me to bake scones for the morning tea. Coconut scones were a big hit and for lockdown 2.0 I have decided to continue the scone baking.
I have made some terrible scones in the past. Those with too much soda, those with not enough sugar, those that were too flat and those that were too crumbly. This recipe is none of the above.
Hope you enjoy!
250g self-raising flour
20g desicated coconut
50g glace cherries, halved
50g granulated sugar
Preheat the oven to 200C.
Rub the butter into the flour until it resembles fine breadcrumbs.
Stir in the sugar, dried fruit and coconut.
Beat together the egg and milk.
Make a well in the centre of the dry and mix in almost all of the egg mixture (reserve 4 tbsp for egg washing). Pull the mixture together with clean hands and tip out on to a clean work surface dusted with flour.
Roll out the dough to approx 1.5 iches and cut out approx 6-7 scones. Transfer to the prepared baking tray, brush the tops with the egg mixture and sprinkle over a little coconut and sugar.
Bake in the preheated oven for 20 minutes.